This is a savory and nutty vegan fried rice recipe with all the flavors of an iconic take out fried rice. It’s an easy dish the whole family will love and only takes about 15 minutes from start to finish!
Some things are just perfect the way they are. For me, a simple vegetable fried rice is one of those perfect things. The secret to great fried rice isnโt complicated ingredients. Itโs high heat, cold rice, and simple seasonings like soy sauce and toasted sesame oil.
This version is completely plant-based, naturally dairy-free, and easy to customize with whatever vegetables you have on hand. Whether youโre cooking for a busy weeknight dinner or meal prepping lunches, this is one of those recipes youโll come back to again and again.
Why This Fried Rice Works
- Nutty brown rice that’s chewy and full of goodness
- Toasted sesame + soy sauce for that umami punch
- 15 minutes from wok to table
For a deeper look at ingredients, heat, and timing, take a look at this complete fried rice guide.
Table of contents
Vegan Fried Rice Ingredients
- Neutral oil: Use a neutral oil with a high smoke point such as vegetable oil or grapeseed oil.
- Garlic: You will need two cloves, minced, to add a little sweetness and aromatics.
- Onion: One small onion, finely chopped, will also add sweetness to the fried rice.
- Carrot: One small carrot, finely diced, adds a beautiful pop of color and adds a slight crunch.
- Bell pepper: I’m using red bell pepper for its bright red color and sweeter taste. But feel free to use other bell peppers such as green bell pepper or yellow bell pepper.
- Brown rice: I recommend using short grain brown rice for a firmer and stickier texture, and very nutty taste. I never was a fan of brown rice until I started eating short grain brown rice.
- Baby spinach: I’m using 1 cup but go ahead and add an additional cup if you are a spinach lover.
- Cashew nuts: Cooked cashew nuts are tender, a little sweet, and infuse the fried rice with plenty of nuttiness. You can use sunflower seeds, pumpkin seeds, or chopped walnuts as substitutes.
- Fried rice sauce: A mixture of soy sauce, toasted sesame oil, salt, and ground white pepper.
Ingredients Notes & Variations
The following are suggestions of popular ingredients that can be added to this recipe:
- Vegetables: Peas, broccoli, snow peas, or green onions all pair beautifully.
- Protein add-ins: Shelled edamame, firm tofu cubes, or tempeh quickly boost nourishment.
- Heat & umami: A splash of chili oil or a dollop of vegan oyster sauce elevates flavor.
- Toppings: Chopped green onions, crispy garlic chips, sesame seeds.
How to Make Vegan Fried Rice
- Add a tablespoon of vegetable oil to a wok or a large skillet over medium-high heat, and saute the garlic for 30 seconds.
- Add the onions, carrot, and red bell peppers, and saute for 3 to 5 minutes, until the vegetables are soft but still yielding a crunch.
- Add the cooked brown rice and spinach to the wok and toss until all the ingredients are evenly mixed.
- Add the soy sauce and toss until the rice and vegetable are evenly coated.
- Turn the heat off, stir in the toasted sesame oil and cashew nuts.
- Season with plenty of salt and pepper, mix well, and serve.
This vegan fried rice is full of great flavors – nutty and savory in all the right ways. Plus, it’s an easy meal you can make at the end of a busy day in no time!
Recipe Tips
- Use cold or day-old rice to prevent mushiness. The grains stay separate and fry up nicely.
- Donโt overcrowd the pan. If you are cooking for more than 2-3 people, cook in 2 batches or separate woks.
- Add nuts at the end to keep the texture crunchy. Cashew nuts lose texture if overcooked in the pan.
For crispy tofu, pan-fry cubed tofu separately until crisp before folding into the finished rice.
Fried Rice Variations Across the World
Fried rice is such a popular dish itโs really no surprise that you can find variations of it across the globe. Aside from the classic egg fried rice sold in Chinese restaurants, there is Kimchi fried rice (bokkeumbap), Japanese fried rice (yakimeshi), Thai fried rice (khao phat), Filipino garli rice (sinangag), arroz chaufa (Peruvian fried rice), and many more.
Whatโs the best fried rice youโve ever had? Let me know in the comments below!
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintEasy Vegan Fried Rice
An easy to make vegan fried rice that hasย the flavors of an iconic take out vegetable fried rice.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4 people 1x
- Category: Rice
- Method: Stir fry
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Fried Rice Ingredients:
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 small carrot, peeled and finely diced
- 1/2 red bell pepper, cored, seeded and finely chopped
- 300g cooked brown rice
- 1 cup baby spinach, shredded
- 1/4 cup cashews, chopped
Sauce:
- 2 tablespoons soy sauce (or liquid aminos for gluten-free)
- 1 teaspoon sesame oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
Instructions
- In a wok or large pan over medium high heat, add oil and garlic and cook for 1 minute.
- Add onions, carrot, red bell pepper and cook for 3-5 minutes, or until vegetables are soft but still yielding a crunch.
- Then add cooked brown rice and spinach and stir until the vegetables are well mixed with the rice.
- Add soy sauce (or liquid aminos) and toss until the rice and vegetable are evenly coated.
- Turn the heat off and add sesame oil and cashew nuts.
- Season with salt and pepper and toss the fried rice until the flavors are evenly spread out.
- Transfer to a bowl and serve.
Notes
This vegan fried rice tastes best when served fresh from the wok. For meal prep, omit cashew nuts (add just prior to serving) as they get soggy when stored in the cooked rice.
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 3g
- Sodium: 399.3mg
- Fat: 9.8g
- Saturated Fat: 2g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 27.6g
- Fiber: 3g
- Protein: 5.7g
- Cholesterol: 1.8mg
Frequently Asked Questions
Yes, but itโs best to let it cool completely first. If you are using fresh rice, spread it on a baking sheet and refrigerate for 1-2 hours to let some excess moisture evaporate. Wet rice clumps and gets mushy because it steams instead of fry.
This version is packed with vegetables and uses minimal oil. Brown rice adds fiber, and you can increase protein by adding tofu or edamame. Itโs a balanced, plant-based meal that feels indulgent but isnโt heavy.
High heat and day-old rice are key. When day-old rice hits a piping hot wok or skillet, it fries and develops a smoky and slightly charred taste. And instead of constantly tossing the rice, let it sit in the wok for a few seconds here and there. This allows some of the grains to brown and get a caramelized taste.
Questions and Reviews
I love this recipe, its really tasty and so easy to make. Thank you for sharing!
You’re welcome Jenny! ๐
Thank you for sharing this easy vegan fried rice recipe. We always have fried rice in the morning and it’s usually mixed with egg, ham or hotdog. I’ll definitely try this delicious and nutricious recipe.
I made this recipe it was fabulous it is my new go to fried rice recipe, very easy to make the sauce was perfect. It makes a great side dish or a main course. I plan on making it again this week. Thanks for the recipe love it!!!
didn’t have a green pepper when I made it and it was still great, will I add it I plan to make it again this week.
Thank you Patty! ๐